I love Porchetta. If the juices aren't too salty, defat it and reduce, add a packet of gelatin so to really get it "sticky". Add a bit of orange juice and some chili flakes, which will lift the flavors of the au jus nicely.
Dan, in my humble opinion, you are definitely the one at ATK to bring ethnically-inspired American cuisine to the future. You have been doing great!!! Please do more international dishes different from the "usual suspects": Portuguese, Spanish, Greek, Cantonese-Chinese, Indian, Moroccan, Middle Eastern, etc. I am confident that you will do a superb job. Best to you!
I think these are the most honest evaluations of any Cooking Channel thank you guys. Made me feel good that most the stuff that you analyzed I already on the same brands
I’ve made this for my last two Christmas dinners and think it is an amazing “...version of porchetta that you and I can make at home...” Great video and recipe! I just follow it as precisely as so can and it comes out perfect!
I loved the look of the porchetta you all cooked and was wanting some of it so badly and will have to try making it myself. The parmesan farroto is one dish I have not eaten, or will eat.
FurryWooki I feel like one might be better off butterflying the pork butt, spreading the paste inside, then rolling/tying it up before roasting. How were your results?
@@artchatkoo9156 Butterflying would be my next step as well. I think you could get a more consistent seasoning layer that way rather than stuffing within pockets. There were slices that were simply over-seasoned with herb paste, quite astringent. If you make this a couple times to your liking, I think it would make for an incredible holiday/special event meal. I hope to try it on the smoker this summer. Oh, and don't be shy with the salt.
I just made your delicious porchetta.. it turned out beautifully, as described. now what can I make with the drippings? You said to keep it but what do I do with it please? I also don't want to throw it out. Thanks
They have something similar (or maybe exactly the same?) in Sweden called mesmör. Smör means butter, so as you might expect, it has a spreadable consistency. Not sure about the Norwegian variety. Didn't like it much as a kid (by itself), but suspect I would like it now. It had a great nutty flavor that went well in sauces.
Dan, any reason I couldn't do this same technique on a 3# piece of pork belly? I've followed another recipe for porchetta that did almost the same things with skin-on pork belly. Seemed to work fine, but I'd like to duplicate your approach with the piece of meat I have in the fridge right now. What do you think?
we have actually roasted whole pigs and whole lamb in our back yard (indirect heat) spit .. my father used apple cider and a ton of garlic to season the pig.... wonderful!!! and i miss those days!!! not sure how i feel about fennel on the pork
I love how you made the Porchetta: Boneless pork butt 3 tbl fennel seed ground to powder in grinder 1/2 cup rosemary no stems 1/4 cup fresh thyme 12 cloves garlic 1 tbl black pepper 2 tsp kosher salt pulse seasoning in food processor till broken down 1/2 cup virgin Olive Oil, process till smooth Crosshatch butt fat cap cut in half with grain cut slits into meat salt the butt halves mash paste into sides and slits not fat cap tie fat side up with butcher string season fat cap with 1 tbl kosher salt 1 tsp black pepper 1/4 tsp baking soda sprinkle and rub onto fat cap refrigerate uncovered for 24 hours 325 degree oven in aluminum covered roast pan for 2.5 hours till 180 degrees raise oven to 500 degrees drain liquid from roast pan remove twine from butt place butt on aluminum foil in roast pan roast to 190 degrees internal in 500 degree oven Slice in thick pieces and eat
@@ellengregory8002 Oh yes, I think you could still brush it with a baking soda slurry to enhance the browning and stick it in a broiler. I think the herbs would be so pronounced and the pork would be ridiculously moist and tender.
ATK is so funny with their meat mannequins: that cow they shove out us SO large but at least it's ground-level. But that li'l pink pig on the counter is insane! When I was in grad school in Louisiana I saw a pig club that weighed +600 lbs. Frightening. It definitely NOT Charlotte's Web like ATK counter pig😅
No skin? Oof. I prefer Scott Rea's version. Pork belly (with skin of course) butterflied, rubbed inside with garlic, thyme, rosemary, pepper, salt, olive oil and fennel pollen (not fennel seed); rolled up, tied, rubbed with salt all over the skin, 400 degree/30min then 325 degrees for 3.5h. It's heavenly. I make it at least once a month. Big hit at parties.
0k , Bridget , the click bait is pissing ME OFF ! . That strawberry blond hair , dare I say … RED , that shows up on your shots with Julia , is YOU ! Red hair , maroon blouse , attitude ! HELL YEAH ! School me gurl !
The wife and I - both chefs - followed Dan's recipe exactly as written. Same ingredients, amounts, et cetera. This recipe either isn't dialed in correctly or the end result is not what's shown. First, I believe they are using (and not mentioning having used) a convection oven. Second, the cooking times and temps are way too high and result in dense, dry, bricks of pork. Third, seasoning is way off. The dish needed a tremendous amount of additional salt. I'd recommend giving this pork recipe a skip.
They actually called it "a great version of Porchetta that you can make at home" after explaining the obvious...that they weren't going to spit roast a while pig like they do in Italy.
@@@ellengregory8002 The title of the video is "How to Make the Ultimate Italian Dinner: Porchetta and Parmesan Farroto." There is nothing "ultimate" (the best or most extreme of its kind) about this recipe. I have been at parties where ordinary people, in the US, roasted a whole pig in their backyard, that would be the "ultimate." My problem is not with the recipe at all, It looks absolutely delicious, my problem is with the hyperbolic title. It obviously wasn't left out of the title for brevity, they could easily have called the video something like 'Making a Great Italian Dinner: Mock Porchetta and Farroto.' No need to put the obvious (how to), nor the inaccurate (ultimate) in the headline.
@@josephineroe8424 Calling it porchetta which is a italian name for something is disrespectful. You don't put a carrot into a bread and call it a hotdog or do you?
KDuncker That's silly. Nobody is going to make a home version of a real Porchetta like they're made in Italy. Those things are too big. Pretty much every recipe on RU-vid is a simpler, smaller version using similar cuts and seasoning. There's nothing disrespectful about that. It's a pork dish, not a sacrament for goodness sake.
I'd rather hear that than go the Giada route and have them overemphasize Italian words with an Italian accent. It's syntax - when you're speaking English, you're going to say things in the same dialect so it syncs up, or it will sound out of place and weird. The same is true for Italians who use English loan words - they're going to say it with an Italian accent!
It's "Americanized" not "Americanised". Your Italian spelling hurts my eyes😄 We could all go the Gordon Ramsay root and say riz-ZAHT-toe but that sounds too comical. And seriously, who in the hell puts an H in the word "ricotta"? Honestly, I've never anyone anywhere say ricotha.
Why not? What temperature do you think stew is cooked to? In both cases the meat is cooked to a high temperature because it results in the desired flavor and texture. If you are looking for a different result, by all means cook the pork differently.
